The Indian Journal of Nutrition and Dietetics

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Effect of Microwave Heating on the Physicochemical Properties of Wheat and Rice Products


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1 Department of Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore-570 006, India
     

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Cereals form the major bulk of all Indian diets. They are the major source of many nutrients because of the quantities consumed. Apart from being used as staples, they are also used for the preparation of many traditional deep fried items namely Kodubaley, Nippattu, Chakli (rice based snacks). Shankarpoli, Poorie, Mathari (wheat based snacks), sun dried wafers (wheat, rice, ragi, jowar based papadsand sandiges).
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  • Effect of Microwave Heating on the Physicochemical Properties of Wheat and Rice Products

Abstract Views: 284  |  PDF Views: 0

Authors

H. S. Chethana
Department of Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore-570 006, India
Jamuna Prakash
Department of Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore-570 006, India
G. Saraswathi
Department of Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore-570 006, India

Abstract


Cereals form the major bulk of all Indian diets. They are the major source of many nutrients because of the quantities consumed. Apart from being used as staples, they are also used for the preparation of many traditional deep fried items namely Kodubaley, Nippattu, Chakli (rice based snacks). Shankarpoli, Poorie, Mathari (wheat based snacks), sun dried wafers (wheat, rice, ragi, jowar based papadsand sandiges).